Home › Meats and Poultry › Italian Stew

Italian Stew

Fry out a slice of salt pork. Have three pounds of beef for a pot roast cut in pieces; brown these in the pork fat.

Put the meat in a large saucepan without water, add four onions cut in pieces, six tomatoes peeled and sliced (canned tomatoes will do), and a bunch of sweet herbs and parsley chopped fine, with a spoon of salt. Cover and stew four or five hours on the back of the stove. The cover should be tight, and the process slow, until the vegetables have melted away, and the meat is tender.